Portobello Mushroom Casserole

Portobello Mushroom Casserole
Chef Babette Davis is making a delicious vegan casserole.


  • 2 packages tempeh, crumbled
  • 1 cup chopped green onion
  • 1 cup diced red bell pepper
  • 1 cup sliced red onion
  • 6-8 portobello mushroom caps (stemmed)
  • 2 bags vegan mozzarella cheese (daiya)
  • 1 cup non dairy milk
  • 2 cups soaked cashews
  • 2 heaping tbsp yellow miso
  • 1/4 cup agave nectar
  • 1 tbsp Braggs liquid amino
  • 2 tbsp ground chipotle (top & sprinkle for garnish)

Portobello Mushroom Casserole - Home & Family


1) Blend milk, cashews, miso, agave, 1 tbsp Braggs and 1 tbs ground chipotle until creamy - set aside.

2) Sautee tempeh, green onion, bell pepper and red onion lightly set

3) Layer 8 inch Casserole dish with portobello mushroom caps do not slice.

4) Add thin slices of red onion on top of mushrooms and a thin layer of chipotle sauce.

5) Add sautéed tempeh and more Chipotle sauce top with a layer of cheese and sprinkle ground Chipotle sparingly over cheese.

6) Bake at 350 covered until cheese melts.

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